This lomo saltado is a classic Peruvian dish of tender beef that’s stir fried with tomatoes and onions in a savory sauce, then served with french fries and steamed rice. A unique offering that’s easy to make and always gets rave reviews!
Steak is great when served in classic applications such as with mushroom sauce or as surf and turf, but sometimes I like to change things up a bit and serve dishes such as this bold flavored lomo saltado. Don’t miss my other delicious beef dinner ideas including tender and flavorful churrasco, Steak Diane, air fryer steak and Cuban ropa vieja.
My local Peruvian restaurant has the best food, and every time I go, I must order the lomo saltado. It’s a blend of beef, veggies, crispy fries and rice. How can you go wrong with that flavor combination?
What does lomo saltado mean?
Lomo saltado simply means stir fried beef. This dish resembles an Asian style stir fry in many ways, except for one addition: french fries! The fries add great texture and a lot of flavor and really turn this meal into something special.
How do you make lomo saltado?
Start by searing the steak in a very hot pan until it is golden brown. Remove the meat from the pan, then add sliced red onions, tomato, garlic and aji amarillo paste. Add the meat back to the pan. Mix together the sauce ingredients, then pour the sauce into the pan. Garnish the stir fry with cilantro, then serve with cooked french fries and rice.
What cut of meat is best for lomo saltado?
This dish works best with a naturally tender cut of beef. My local Peruvian restaurant uses beef tenderloin, but that can be quite pricey, so feel free to use a less expensive cut if needed. Some other great options include sirloin, New York strip, rib eye or flank steak.
Tips for the perfect dish
- Lomo saltado is made with ingredients that are fairly easy to procure, with the exception of the aji amarillo paste. This paste comes in a jar and is made from spicy yellow peppers that are commonly used in Peruvian cooking. You can find this paste in larger grocery stores or online. If you can’t find it, feel free to substitute 1/4 teaspoon of cayenne pepper.
- Be sure not to overcrowd the pan as you cook your meat or it can steam instead of sear. You may need to work in batches to get the meat properly browned.
- Not a fan of cilantro? Try using green onions instead.
- I use a bag of frozen french fries for the potato component of this dish. I put the fries in the oven to bake about 10 minutes before I start the stir fry.
- Some people eat the fries on the side of the stir fry, and others toss the fries in with the meat and vegetables. It’s just a matter of personal preference! I prefer the fries on the side so that they stay crispy.
When you make this lomo saltado you’ll feel like you are eating at a fancy restaurant, all in the comfort of your own home!
More great ways to enjoy steak
- Steak Tacos
- Filet Mignon with Garlic Butter
- The Best Steak Marinade
- Pepper Steak Stir Fry
- Garlic Butter Steak Bites
Lomo Saltado Video
- 2 tablespoons vegetable oil divided use
- 1 pound beef tenderloin sliced, can also use sirloin, flank steak, New York strip or rib eye
- salt and pepper to taste
- 1 red onion halved and cut into slices
- 2 Roma tomatoes cut into wedges
- 1 tablespoon garlic minced
- 1 tablespoon aji amarillo paste or 1/4 teaspoon cayenne pepper
- 3 tablespoons soy sauce
- 1 tablespoon red wine vinegar
- 1/4 cup low sodium beef broth
- 1 teaspoon corn starch
- 1/4 cup cilantro coarsely chopped
- 3 cups steamed rice
- 4 cups frozen french fries cooked according to package directions
- Heat 1 tablespoon of the oil in a large pan over high heat. Add the meat in a single layer; you may need to work in batches.
- Season the meat with salt and pepper. Cook for 2-3 minutes per side, stirring occasionally. Repeat the process with the remaining meat.
- Remove the steak from the pan and cover to keep warm.
- Wipe out the pan with a paper towel. Add the remaining tablespoon of oil.
- Place the onions in the pan, and cook for 2-3 minutes, stirring occasionally.
- Add the tomatoes and cook for 1 minute. Add the garlic and aji amarillo paste and cook for 30 seconds.
- In a small bowl, whisk together the soy sauce, red wine vinegar, beef broth and corn starch.
- Return the meat to the pan with the vegetables.
- Pour in the sauce and bring to a simmer. Cook for 1-2 minutes or until sauce is just thickened. Add more salt and pepper if desired.
- Divide the meat mixture, french fries and rice between 4 plates. Sprinkle with cilantro, then serve.